Matar paneer is an Indian dish consisting of paneer (ANANDA) peas in a slightly sweet and spicy sauce. Some people also add “aloo” (potato) to it. It is similar to Palak Paneer (ANANDA PANEER with spinach). It is usually served with an Indian type of bread (Naan, Paratha, Poori, or roti depending on region). Some people prefer to take it with rice preparations. The dish may be garnished with a splash of cream or coriander leaves. The dish is usually vegetarian. Matar Paneer Masala is probably the most popular curry found in all over India. It is usually served as North Indian (Punjab) food. Here Ananda provides a simple and easy Matar Paneer recipe.
Boil (ANANDA MILK) milk twice on high heat and add juice of one lemon. The whey will separate from paneer.
Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away.
Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out.
This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes. Heat sufficient (ANANDA GHEE)ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper.
Peel, wash and chop onions and ginger finely.
Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned.
Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.
Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with chapattis.
Amount Per Serving % Daily Value
Calories from Fat 77 65%
Cholesterol 13.5 mg 4%
Sodium 13.5 mg 0%
Total Carbohydrate 9.1 g 3%
Protein 2.5 g 5%